Sourdough Discard Raspberry Cream Cheese Danishes Recipe

Introduction

These Sourdough Discard Raspberry Cream Cheese Danishes are a delightful way to use leftover sourdough starter. Flaky pastry filled with creamy sweetened cream cheese and fresh raspberry topping makes for a perfect breakfast treat or afternoon snack.

Ingredients

• ½ cup sourdough discard (unfed)
• 1 ½ cups all-purpose flour
• ¼ cup unsalted butter, melted
• 2 tablespoons sugar
• ¼ cup milk
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 4 oz cream cheese, softened
• 2 tablespoons sugar (for filling)
• ½ teaspoon vanilla extract
• ½ cup fresh or frozen raspberries
• 1 tablespoon sugar (for topping)
• 1 teaspoon cornstarch
• 1 egg
• 1 tablespoon milk (for egg wash)
• ½ cup powdered sugar (optional glaze)
• 1–2 teaspoons milk (optional glaze)

Instructions

1. Step 1: In a medium bowl, combine sourdough discard, flour, melted butter, milk, sugar, baking powder, baking soda, and salt. Stir until a soft dough forms. If it feels sticky, add a bit more flour, a tablespoon at a time. Cover and let the dough rest while you prepare the fillings.
2. Step 2: In a small bowl, blend softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
3. Step 3: In a saucepan over medium heat, combine raspberries, sugar, and cornstarch. Stir gently until the mixture thickens and becomes jammy, about 5–6 minutes. Let it cool slightly.
4. Step 4: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Divide the dough into 8 equal pieces and roll each into a small circle or oval, about ½-inch thick. Use your fingers to press an indentation in the center of each circle to hold the fillings.
5. Step 5: Add a spoonful of cream cheese mixture in the center of each round, followed by a dollop of raspberry topping. Brush the edges of the dough with the egg wash made from the beaten egg and milk.
6. Step 6: Bake for 18–22 minutes or until the danishes are lightly golden and set. Remove from the oven and let cool slightly.
7. Step 7 (Optional): Mix powdered sugar with milk to create a light glaze. Drizzle over cooled danishes for extra sweetness and shine.

Tips & Variations

• For a tangier cream cheese filling, add a teaspoon of lemon zest to the mixture.
• If fresh raspberries are unavailable, frozen raspberries work just as well—just thaw and drain excess liquid before cooking.
• To make mini danishes, divide dough into more pieces and reduce baking time slightly.
• Try adding a sprinkle of sliced almonds on top before baking for added crunch.

Storage

Store the danishes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 1 month. Reheat in a warm oven for a few minutes to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sourdough starter instead of discard?

It’s best to use unfed sourdough discard in this recipe to avoid extra fermentation and maintain the right dough texture. Using active starter may result in a tangier flavor and different dough consistency.

Do I have to make the glaze?

No, the glaze is optional. The danishes are delicious on their own, but a light drizzle of powdered sugar glaze adds a lovely sweetness and glossy finish.

Sourdough Discard Raspberry Cream Cheese Danishes Recipe

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★★★★★

4.5 from 76 reviews

• Author: Hugo
• Total Time: 40 minutes
• Yield: 8 danishes 1x

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Description

These Sourdough Discard Raspberry Cream Cheese Danishes are a delightful pastry that combines the tangy flavor of sourdough discard with a creamy sweet filling and a fresh raspberry topping. Perfect for breakfast or a sweet snack, these danishes are soft, flaky, and topped with an optional glaze for extra sweetness.

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Ingredients

Scale 1x2x3x

For the Dough:

• ½ cup sourdough discard (unfed)
• 1 ½ cups all-purpose flour
• ¼ cup unsalted butter, melted
• 2 tablespoons sugar
• ¼ cup milk
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

For the Cream Cheese Filling:

• 4 oz cream cheese, softened
• 2 tablespoons sugar
• ½ teaspoon vanilla extract

For the Raspberry Topping:

• ½ cup fresh or frozen raspberries
• 1 tablespoon sugar
• 1 teaspoon cornstarch

For the Egg Wash:

• 1 egg
• 1 tablespoon milk

Optional Glaze:

• ½ cup powdered sugar
• 1–2 teaspoons milk

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Instructions

1. Prepare the Dough: In a medium bowl, combine the sourdough discard, all-purpose flour, melted butter, milk, sugar, baking powder, baking soda, and salt. Stir until a soft dough forms. If sticky, add more flour a tablespoon at a time. Cover the dough and let it rest while preparing the fillings.
2. Make the Cream Cheese Filling: In a small bowl, blend the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside for later use.
3. Cook the Raspberry Topping: In a saucepan over medium heat, combine the raspberries, sugar, and cornstarch. Stir gently and cook until the mixture thickens and becomes jammy, about 5 to 6 minutes. Remove from heat and allow to cool slightly.
4. Assemble the Danishes: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Divide the dough into 8 equal pieces and roll each piece into a circle or oval shape about ½-inch thick. Use your fingers to press an indentation in the center of each piece to hold the fillings. Spoon a small amount of cream cheese filling into the center, followed by a dollop of the raspberry topping. Brush the edges of the dough with the egg wash to encourage a golden finish.
5. Bake: Place the assembled danishes on the lined baking sheet and bake for 18–22 minutes or until they are lightly golden and set. Remove from the oven and allow to cool slightly.
6. Glaze (Optional): Mix powdered sugar with 1 to 2 teaspoons of milk to create a light glaze consistency. Drizzle over the cooled danishes for added sweetness and shine.

Notes

• Use fresh or frozen raspberries according to availability, but fresh fruit may provide a brighter flavor.
• If the dough feels too sticky, add additional flour gradually during mixing.
• Let the raspberry topping cool before placing it on the dough to prevent sogginess.
• The glaze is optional but enhances the sweetness and appearance.
• These danishes can be stored in an airtight container for up to 2 days and refreshed by warming slightly before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: sourdough discard, raspberry danishes, cream cheese pastry, breakfast pastry, homemade danishes, easy baking, raspberry cream cheese